UVAFERM VRB (500 g)
No. d'article33-15101
Prix $58.5
prix par 500 gram
Excluant les taxes
Stock bas
500 gram
Description
Wines made using UVAFERM VRB� are described as having stable color, round mouthfeel, and good structure, especially through the mid-palate. They also display aromas that complement varietal characteristics.
� Wines are described as having flavors of ripe fruit, berry, jam, hazelnut, and dried plums
� Can partially metabolize malic acid, softening high malic acid musts
� Fast implantation rate, short-medium lag phase, and good fermentation rate with low VA production
� Saccharomyces cerevisiae cerevisiae strain
� Selected by Centro de Investigaciones Agrarias (CIDA) in Logro�o, Spain
� Wines are described as having flavors of ripe fruit, berry, jam, hazelnut, and dried plums
� Can partially metabolize malic acid, softening high malic acid musts
� Fast implantation rate, short-medium lag phase, and good fermentation rate with low VA production
� Saccharomyces cerevisiae cerevisiae strain
� Selected by Centro de Investigaciones Agrarias (CIDA) in Logro�o, Spain
Spécifications
- Marque
- Lallemand
- Compatibilité avec la fermentation malolactique
- Bonne
- Tolérance à l'alcool
- 17%
- Facteur killer
- Sensible
- Cinétique de fermentation
- Modérée
- Température maximale
- 28°C
- Température minimale
- 15°C
- Besoins en nutrition
- Modérés
- Espèce
- Saccharomyces cerevisiae
UVAFERM VRB (500 g)
No. d'article33-15101
Prix $58.5
prix par 500 gram
Excluant les taxes
Stock bas
500 gram
Description
Wines made using UVAFERM VRB� are described as having stable color, round mouthfeel, and good structure, especially through the mid-palate. They also display aromas that complement varietal characteristics.
� Wines are described as having flavors of ripe fruit, berry, jam, hazelnut, and dried plums
� Can partially metabolize malic acid, softening high malic acid musts
� Fast implantation rate, short-medium lag phase, and good fermentation rate with low VA production
� Saccharomyces cerevisiae cerevisiae strain
� Selected by Centro de Investigaciones Agrarias (CIDA) in Logro�o, Spain
� Wines are described as having flavors of ripe fruit, berry, jam, hazelnut, and dried plums
� Can partially metabolize malic acid, softening high malic acid musts
� Fast implantation rate, short-medium lag phase, and good fermentation rate with low VA production
� Saccharomyces cerevisiae cerevisiae strain
� Selected by Centro de Investigaciones Agrarias (CIDA) in Logro�o, Spain
Spécifications
- Marque
- Lallemand
- Compatibilité avec la fermentation malolactique
- Bonne
- Tolérance à l'alcool
- 17%
- Facteur killer
- Sensible
- Cinétique de fermentation
- Modérée
- Température maximale
- 28°C
- Température minimale
- 15°C
- Besoins en nutrition
- Modérés
- Espèce
- Saccharomyces cerevisiae